Elote Atol . It is a very traditional drink in El Salvador . It is prepared with fresh corn , to which milk, cinnamon and sugar are added.
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- 1 Description
- 2 Ingredients
- 3 Preparation
- 4 Source
Corn is an ear of young corn. El atol de elote is one of the best-known drinks in this country, there is a popular Salvadoran song in honor of it that says “moving el atol de elote, all day and all night.” This atol is very prepared and tasted when it is the time of this tender corn fruit that can be found at low prices in its season.
- 2 hands of corn(10 units) on average (neither hard nor soft)
- 5 tender and cooked corn to skin
- 1 liter of water
- 1 liter of cold milk
- 1 pound of sugar
- 1 teaspoon salt
Prepare the grains, putting to cook the 5 young corn in 1 liter of water, with a pinch of salt and 2 teaspoons of sugar, when they are cooked, let them cool and reel them in. Place the beans in a container and reserve them. Smash and clean the 2 coats of corn (10 units), scrape them with a knife to extract the grains, then grind them (in a home mill or food processor) or liquefy, trying to leave them with a rough consistency. Strain the dough into a blanket, while adding small amounts of water, if it is not done immediately, the corn becomes bitter and calculating well so that it is not very thin. Then pour into a saucepan, add milk, cinnamon, sugar and salt. Stirring constantly and wait until it boils. If while it is cooking it is observed that it is too thick, add more milk and move it. It is important to constantly move it so that it does not stick to the seat of the container. When ready, add the reserved cooked corn kernels to decorate and serve warm.